Mix in saucepan over medium heat till sugar is dissolved. Bring to boil and cook for 3 minutes. Stir in 2 Tb rosewater. Chill.
Mix Rose Syrup ( 1-2oz or to your taste) with 8oz of Rhubarb-Hibiscus Betera. Garnish with a slice of clementine or tangerine. Cheers!
This alcohol-free cocktail is brought to you by Jean Dyer, a culinary artist, owner of Whisk & Company, and friend of Betera.
Try out her Rose Syrup recipe with Rhubarb-Hibiscus and make sure to follow her at @whiskandcompany for more of her culinary creations.